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Muntons "Enhanced" Barley Wine

355 calories 35 g 330 ml
Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Xendelaar
Rating:
2.00 (1 Review)

Calories: 355 calories (Per 330ml)
Carbs: 35 g (Per 330ml)
Created Friday October 20th 2017
1.114
1.027
11.5%
47.0
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,450 g Liquid Malt Extract - Amber1450 g Liquid Malt Extract - Amber 35 25.19 38.9%
1,725 g Dry Malt Extract - Light1725 g Dry Malt Extract - Light 42 9.18 46.3%
200 g Cane Sugar200 g Cane Sugar 46 5.4%
3,375 g / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
350 g American - Caramel / Crystal 60L350 g Caramel / Crystal 60L 34 60 9.4%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 60 min 47.03 100%
20 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g MEDIUM burnt oak chips Flavor Secondary 21 days
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
don't know the water Chemistry by heart. This is just an approximation
 
Notes

Using Muntons pre hopped Barley wine can as liquid extract.
Therefore I don't know what kinds of hops have been used.
Bitterness should be 33-47 IBU according to Muntons recipe.

WYeast 1214 will be used.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2018-02-15 08:49 UTC
Discussion about this recipe:
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Xendelaar 02/15/2018 at 08:49am
2 of 5

Had my first taste of the beer, one month after bottling.
It tasted a bit flat. Didn't have the mouth feel and maltyness I was hoping for. The wood flavor was only faintly noticeable. There scent of banana was present, although I fermented the beer on low temperatures (17C (+/- 2C)
Secondly, there was next to zero carbondioxide present in the beer.


In hopes of saving the beer, I shook the bottles and placed them on a warm spot in the house (24C) for a month



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